barista academy

We source, roast and distribute the coffee but you still choose the brew method, maintain your water, care for your grinder and do the work. That’s a lot of variables in you court. Let us teach you how to make the most of the La Barba Coffee you make at home.

Barista Academy was born out of a conversation about wine. Natural Winemakers work with growers and set great practices into motion and churn out a product that best represents their wine values. The consumer is responsible for storing the wine at the right temperature, buying complimentary glassware and serving at the right temperature.

Coffee leaves significantly more work in the hands of the user. You get great beans but still have to do most of the prep work. Why doesn’t your La Barba Coffee at home taste like the La Barba Coffee prepared at a great shop or restaurant? It’s the same beans. There’s more to preparing coffee than you might think. Let us teach you.

Discover the elusive pouring technique required to produce those photo worthy designs everyone loves. This course covers how to produce the classic designs such as the tulip, rosetta, and heart without sacrificing the delicious taste of your favorite beverage.

Thick rich creamy foam, it is calling your name. Explore the history of the first milk added to coffee and the greatly revered and misunderstood cappuccino. We will go over traditional beverage ratios of espresso to milk to foam and how temperature and texture affect the taste of a beverage.

Together we will dive into the history and basic methodology of pulling a shot of espresso. You will pull shots and receive personalized feedback on improving your technique from industry professionals. We will watch and understand the extraction of espresso while hopefully not getting too buzzed.

Join us as we demystify this simple but extensive brewing method. You will take away the knowledge and ability to improve your coffee at home as we discuss different products and techniques so you can decide which ones you prefer.

Discover the processes that bring the seeds we roast from around the world to your cup. We will explore agricultural practices, fruit processing, roasting, brewing, and a little economics surrounding coffee. Learn the history of the coffee bean and modern practices of roasting and brewing.